• Gather and prepare your mise en place. (Pronounced "meez ahn plahs"; a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking!) Mixing bowls, pans, tools and equipment is also set out.
• Mushrooms, depending on size may need to be cut up. Wild mushrooms such as king oyster, shimeji, chanterelle, cremini, porcini, or morel would work very well.
• To prepare mushrooms, bring a large fry pan to medium heat. Add the shallots and cook until they begin to stick. Once they begin to stick, add the garlic and mushrooms.
• Stir well until the mushrooms also begin to stick. Be careful not to burn them.
• Next, add the wine and deglaze the pan. (Deglazing is a fancy word for adding something cold to a hot pan to get all the brown bits stuck to the bottom of the pan. The brown bits are where all the flavor is, and this is called fond. The steam helps to lift the fond.)
• Sauté with the wine until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.
• Gently stir in the minced chives, season with sea salt, and add the fresh-ground pepper to taste.

Grilled Polenta

• I buy the Ancient Harvest Polenta (cornmeal & flour) for ease. There are several brands: San Gennaro Traditional Italian or Ancient Harvest. They have a basil/tomato added. It comes in a roll in the sauce aisle at most grocery stores. Slice in 1/2-inch rounds and bake in oven for 15 minutes.
• Once you cook the polenta, layer the mushroom mixture on top and sprinkle with shredded mozzarella cheese, dairy or non-dairy.
• Or make a lettuce Wrap!